Pizza Omelet
Eggs, mozzarella and pepperoni- tasty and quick treat :)
Cat Pizza!
Just pre-made dough, pizza sauce, mozzarella, pepperoni and banana peppers. It was delicious :D

Chorizo Turkey Burger with Pickled Red Onions, Smoked Gouda and a Fried Egg
-1/2 lb chorizo or ground italian sausage
-1/2 lb ground turkey
-smoked gouda, sliced
- eggs, fried
- fresh rolls
FOR PICKLED RED ONIONS:
-one red onion, peeled and sliced into thin rings
-3/4 cup white vinegar
-1 bay leaf
-tbs sugar
- pinch of salt
DIRECTIONS:
Prepare pickled red onions first. Heat vinegar, sugar, salt and bay leaf until boiling. Add onions and reduce to low heat. Simmer for 30 sec-1 min. Remove from heat and let cool completely. Put onions in the fridge to continue cooling while you cook the burgers.
Blend chorizo and turkey, shape into burgers. Bake at 375 for 30 minutes, turning once (put the cheese on the patties to melt a few seconds before taking out.) Toast buns, fry eggs, and voila! Delicious :)
PS- I didn’t put any condiments on this. The onions, cheese, egg and chorizo/sausage provided all the flavor I needed!


Smoked-Salmon and Spinach Frittata
Ingredients
Directions
Whisk together eggs, milk, pepper, salt, lemon and salmon in a bowl.
Preheat oven to 350 degrees.
Heat oil in a 12-inch ovenproof nonstick skillet (if handle is plastic, wrap it in a double layer of foil) over moderate heat until hot but not smoking. Sautee spinach and leave in pan- spreading out evenly across pan. Pour egg mixture into skillet and scatter cream cheese pieces on top, then cook until frittata is set on bottom and egg is almost set but still moist on top, 3 to 5 minutes. Remove from heat.
Bake frittata about 6 inches from heat until set, slightly puffed, and golden in patches, 10 minutes.
Cool 5 minutes, then loosen edge with spatula and slide onto a large plate. Cut into wedges and serve warm or at room temperature.


Southern Sweet Potato Bread
Ingredients



Sweet and Spicy Chicken Chili
Ingredients:
2 pounds ground chicken
2 teaspoons oil
2 onions, chopped 3 cloves garlic, minced
1 (14 1/2 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
1 can beef broth
3 tbs brown sugar3 tablespoons chili powder
1 tablespoon cumin
1 teaspoon oregano
1 teaspoon cayenne
1 teaspoon coriander1 teaspoon salt
4 (15 ounce) cans kidney beans
Directions:
1. In a large skillet, cook chicken in hot oil over medium heat until no longer pink. Drain off fat. Place chicken in a 4- or 5-quart slow cooker. Stir in onion, garlic, tomatoes, beans and seasonings.
2. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours.
3. Top with sour cream and shredded cheese.

Zucchini and Squash Casserole
5 Stars
My review:
“I can’t believe I’m giving a meatless dish 5 stars, but there it is! This was phenomenal. I wasn’t sure about the measurements, so I used 2 medium zucchini’s and 3 summer squashes. It came out perfectly! The ritz complimented the dish perfectly. I might try to add chicken next time for a real entree casserole. Great recipe!”

Directions 

Cheesecake Bars with Raspberry Sauce
3.5 Stars
My review:
“The crust on these was good, which is lucky because they were mostly crust. I did not get the cheesecake taste or texture at all. When making these again, I might try to double the filling ratio. The raspberry sauce was awesome with this, it pretty much saved the day!”

For sauce:


Country Pasta with Mozzarella
4 Stars
My review:
“We doubled the amount of bacon (mmm!) and made sure to drain the grease before adding the broccoli and garlic. The pasta took longer to cook than anticipated so we would make sure to start that well in advance next time. Used a mixture of pecori romano and grated parmesan cheese along with the mozzarella. Very stringy and hard to stir, but who cares! The cayenne added a wonderful zing. Will definitely make again!”

